I found an interesting recipe for Spicy Tofu Stew in Vegetarian Times, but as is my habit, I altered it a bit and added a little to it, so here is my recipe for Spicy Tempeh Stew. If you want to check out the original recipe, it is here.
Spicy Tempeh Stew
1 jar of roasted red peppers, rinsed and drained
2 Tbsp. chili paste
2 cups of low sodium vegetable broth
2 cups water
1 package of tempeh cut into small cubes
1 large pepper (any color), sliced thin
1 potato diced into small pieces
2 cups chopped spinach
1 Tbsp. basil
Combine roasted peppers, chili paste, vegetable broth and water into a medium sized pot. Cook for 5 minutes or so to soften the roasted peppers
Blend with an immersion blender
Add tempeh cubes sliced bell peppers, and potato. Cook until potatoes are soft
Add chopped spinach and basil and cook for about 5 minutes until spinach is wilted
I was thinking that some butternut squash cubes would be good in this stew too…next time!